Olive oil is divided into the following main categories:
Extra virgin olive oil: virgin olive oil, ie olive oil is produced only by physical and mechanical processes, with perfect aroma and flavor, with a free acidity of not more than 0.8%.
Virgin olive oil: virgin olive oil, ie olive oil has been produced only by physical and mechanical processes, with good organoleptic characteristics, with an acidity of no more than 2.0%.
Olive oil: is a blend of refined olive oil and edible virgin olive oil with acidity of not more than 1.5%.
Pomace: is a mixture of refined olive-pomace oil and edible virgin olive oil with acidity of not more than 1.5%.
Practical tips for the selection of olive oil to the consumer
- The standard oil must be in bottles or containers up to 5 liters, in which state the name and full address of the manufacturer.
- The color of the oil should be between the open gold-green and dark green.
- The oil should be low acidity.
- The cap of the bottle or container should be sealed and tightly closed (security authentication).
- The bottle should be from PET material (check if the original PET listed at the bottom – the bottom of the bottle) or glass materials that are considered environmentally friendly and safe for a sensitive product such as olive oil.
- The oil must have crystal clarity.
- Humidity and become rancid and bitter dregs olive oil.
- The storage conditions of olive oil on the shelf to be such that the product is protected from sunlight and heat.
- The oil should not be kept out of the direct sunlight or near a heater.